Protein Swap | Succulent Salmon
with Cherry Tomato & Bocconcini Salad
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Shrimp scampi is usually a high-ticket menu item at Italian restaurants, where the seafood is lusciously cooked in garlic and butter. This fast-tracked keto spread gives salmon an extra lift with white balsamic and pan-popped cherry tomatoes. Bocconcini makes a side salad bellissimo.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 14g Parsley
- 280g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml White balsamic vinegar
- 50g Bocconcini
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Milk • Salmon • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
48 g
Saturated Fat
15 g
Sodium
370 mg
Total Carb
12 g
Sugars
7 g
Protein
35 g
Fibre
7 g
Preparation
Mise en place
- Roughly chop the parsley leaves and stems.
Start the tomatoes
- In a large pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the tomatoes, 1 tbsp butter (double for 4 portions), ⅓ of the spices and black pepper.
- Sauté, 2 min., until partially cooked and beginning to burst.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
Cook the shrimp & finish the tomatoes
- Pat the shrimp dry (remove the shells from the tails if desired).
- To the pan, add the remaining garlic, 1 tbsp butter (double for 4 portions), ⅓ of the vinegar, ½ the remaining spices and S&P.
- Sauté, 30 sec. to 1 min., until the butter has melted.
- Add the shrimp and cook, stirring occasionally, 2 to 4 min., until the tomatoes have burst and the shrimp* are opaque and cooked through.
- Add ½ the parsley; stir well.
Make the salad
- Meanwhile, halve the remaining tomatoes.
- Thinly slice the bocconcini.
- In a large bowl, combine the remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, bocconcini, halved tomatoes and remaining parsley; toss well.
Plate your dish
- Divide the shrimp, tomatoes and salad between your plates. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
